Spicy chicken sandwich with sriracha-cilantro mayo

A juicy, pan-fried chicken breast along with lettuce, red onion and a spicy spread made from mayo, sriracha, honey and fresh cilantro turns up the heat on a simple chicken sandwich, making it a memorable weeknight meal you'll want to make again and again.

Recipe:

4 boneless, skinless chicken cutlets (about 1/2-inch thick)

1 large egg

1 tablespoon milk

3/4 cup dry breadcrumbs

1 teaspoon salt

1/2 teaspoon garlic powder

Pinch of cayenne

Freshly ground black pepper

Vegetable oil

Green leaf lettuce

Thinly-sliced red onion

4 soft rolls, sliced

Sriracha-Cilantro Mayo:

2/3 cup light mayonnaise

2 teaspoons honey

2 to 3 teaspoons sriracha (or more to taste)

1/2 cup chopped fresh cilantro

Directions:

Prepare the Sriracha-Cilantro Mayo by combining the mayonnaise, honey, 2 teaspoons of the sriracha and cilantro in a small bowl. Taste and add more sriracha if desired. Set aside.

Whisk the egg and milk together in a pie plate or other shallow dish. Combine the breadcrumbs, salt, garlic powder, cayenne and a few grinds of black pepper and spread on a dinner plate or sheet of wax paper.

Dip each piece of chicken first in the egg, then in the crumb mixture, pressing lightly to be sure the crumbs adhere well.

Add about 1/8-inch of vegetable oil to a large skillet and heat over medium-high heat. Add the chicken in a single layer and cook until the crumb coating is golden brown and the interior is no longer pink, 2 to 3 minutes per side.

Transfer the chicken to a paper towel-lined plate. Divide the mayo mixture between the four rolls and add a layer of lettuce and red onion to each. Top with chicken and serve immediately.